THOMAS MASTELLER

I supported both FOH and BOH management teams at several locations, ensuring everyday operations and sales goals could be obtained. Reviewed costs and made menu price changes if needed. Assisted in new location launches by setting up the POS system with accurate menu items and pricing. I collaborated with the executive chef on menu development and craft/seasonal cocktail menus.

Managed all aspects of daily business operations including deposits, reservations, staff hiring, scheduling, inventory control, customer service and sales. Organized events and dining room rentals. Communicated daily specials with staff during pre-shift meetings. Inspected dining rooms before opening, making sure tables were set according to company standards. Interacted with guests, ensuring a memorable dining experience. Maintained relationships with vendors to obtain the best pricing on supplies and materials.

Worked closely with the F&B managers, making sure events were communicated and staffed accordingly. Maintained accurate records of liquor inventory and purchases for budgeting purposes. Worked closely with vendors to negotiate the best pricing and multi-unit purchases. Reviewed band riders and fulfilled requested products throughout the summer concert series. Introduced tap takeovers to the casino, working with local breweries to showcase their products, and pairing small plates from our chefs. Reviewed contracts with beer vendors for race-day sponsorships.